Структурированные липиды в современном питании

Abstract

This article gives an analysis of the current state of the problem structuring triglycerides. The structure and properties of various fat substitutes, as well as their impact on the human body. Explore new products, and fat substitutes Salatrim Olestra, as well as the possibility of their use in food production. Analyzed the feasibility of using enzymes in the structuring of triglycerides.